mf_razzysour - Beer Recipe - Brewer's Friend

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mf_razzysour

129 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.52 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77% (brew house)
Source: mf Brewer
Hop Utilization: 96%
Calories: 129 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Sunday February 20th 2022
1.040
1.006
4.5%
13.6
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb US - Pale 2-Row3 lb Pale 2-Row 37 1.8 54.5%
2 lb American - Wheat2 lb Wheat 38 1.8 36.4%
8 oz Rye8 oz Rye 38 3.5 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 13.58 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb unmilled pale 2-row malt Other Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
5.20 lb pure rasberry puree Flavor Other 21 days
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.89 psi       Temp: 42 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 1.83 7.3  
Mash volume with grains 2.27 9.1  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.52 22.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.25 17  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.25 g | 17 qt) 4 16  
Total: 6.46 25.8
Equipment Profile Used: System Default
 
Notes
  • Mash at 152° F for one hour and sparge at room temperature.
  • When wort reaches 120° F add the unmilled 2-row to inoculate with Lactobacillus.
  • leave it at room temperature (average of 85° F) for 7-10 days unitl pH reaches 3.1 - 3.3.
  • Boil for 60 min.
  • Add hops at 60 min.
  • Cool wort, transfer to fermenter bucket and add 1 package WB-06 dry yeast and raspberries.
  • Ferment with fruit for 6 weeks.
  • Prime in keg with a target of 2.5 - 3 volumes of CO2 (19 psi at 42° F).
Last Updated and Sharing
 
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  • Last Updated: 2023-10-14 14:53 UTC